« Back to Recipe
This is a modification of a recipe I have, using ingredients I already have in my pantry. Portuguese Chicken was created in Macao and is very popular in Hong Kong. It can be found in many Cantonese restaurants here in the US. It is not found in Portugal, since it's not of Portuguese origin, but I think it might be available in some Chinese restaurants in Portugal.
Liberally salt the chicken breasts on both sides and steam for about 15 minutes. The chicken will be slightly undercooked. Let cool and cut into small pieces.
Heat oil in a heavy pot and saute the onion until slightly brown. Add the garlic and saute for a minute or so. Add the potatoes and fry briefly. Pour in the coconut milk and broth and bring to a boil. Add the saffron and carrots. Turn the heat down and simmer covered for about 1/2 hour.
Turn the heat up until the liquid starts to boil and add the chicken and tomato. Cover and turn the heat to medium low and cook for another 15 minutes until the chicken is thoroughly cooked.
Turn into an overproof dish and broil under high heat for 10 minutes until the liquid is bubbling and the top is golden brown.
Serve over hot rice.
The original recipe calls for chourico, which is a Portuguese sausage. You can use a few slices of Spanish chorizo if you can find it, but do not use Mexican chorizo. Add to the mixture just before broiling.
This recipe was provided by Mabel Menard from Chicago.